Frozen Whole Swimming Crab
A compact blue-tinged crab with slim legs and a hard, speckled shell, frozen whole and intact. Inside, the body carries dense white meat that stays sweet after steaming and holds together when the crab is cut into pieces for a braise.
What it is
The complete animal (Portunus pelagicus), shell, legs and claws attached, gilled and cleaned before freezing. Nothing is removed, so the shell keeps the meat moist while it cooks.
Where it comes from
Trapped in shallow coastal grounds and landed into a shore plant that freezes the catch the same day, which is why the shell still carries its blue-green colour.
Specifications
| Species | Portunus pelagicus |
|---|---|
| Form | Whole, cleaned, legs and claws on |
| Net weight | 2 kg per box |
| Count | 8 to 12 crabs per box |
| Size | 150 to 250 g per crab |
| Packaging | Layered in a sealed inner bag inside a carton |
Condition on arrival
Frozen solid with the legs tucked in. A little frost on the shell is normal and rinses off; soft spots or a strong smell are not, so check before freezing.
Storage and thawing
- Keep at −18 °C or colder and use within nine months
- Thaw overnight in the refrigerator, or under cold running water if you are cooking now
- Scrub the shell under cold water and lift the apron before cooking
- Do not refreeze after thawing
Shelf life and delivery
- Best before: 9 months from the production date on the carton
- Sent in an insulated liner with gel packs on a cold chain
- Move it to the freezer the moment it arrives and confirm the shell is hard
How to cook it
- Steam — ten minutes over high heat with ginger and scallion
- Braise — split the body, sear in hot oil, then simmer in soy and garlic
- Stir fry — cut into quarters and toss with chili and basil
- Hot pot — drop in halved and cook until the shell turns orange
Allergen information
Contains crustaceans. Packed in a facility that also handles fish and molluscs.